Chinese Red-Braised Pork Belly
Chinese Red-Braised Pork Belly (Hong Shao Rou) is a beloved, classic dish from Eastern China, particularly associated with Shanghai and Hunan cuisine. It features chunks of pork belly slowly braised in a rich, savory-sweet sauce made from soy sauce, Shaoxing wine, sugar, and aromatic spices like star anise and ginger, resulting in a deep reddish-brown color and melt-in-your-mouth texture.
🍽️ Nutrition at a glance
This dish is very high in fat and calories due to the generous use of pork belly, with a moderate amount of protein from the meat. A typical serving provides a good source of B vitamins and minerals like zinc, but it is not a significant source of carbohydrates unless served with rice.
Nutrition breakdown
| Calories | 520 kcal |
| Protein | 18 g |
| Carbs | 12 g |
| Fat | 45 g |
| Fiber | 0.5 g |
| Sugar | 8 g |
| Sodium | 850 mg |
| Iron | 2.5 mg |
| Zinc | 3.2 mg |
| Vitamin B1 (Thiamine) | 0.4 mg |
| Vitamin B12 | 0.8 mcg |
| Potassium | 350 mg |
| Phosphorus | 180 mg |
| Vitamin B6 | 0.3 mg |
| Niacin (B3) | 4.5 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Hong Shao Rou is a festive dish often served during celebrations and family gatherings, symbolizing prosperity and happiness. Nutritionally, the slow braising process helps render out some fat, making the meat surprisingly tender despite its richness, and the use of soy sauce and spices adds complex flavors without relying on excessive salt.
